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Place the cashews in a medium bowl and cover with water. Let sit for 30 minutes to soften. Drain and pat dry with a paper towel.
Remove the pits from the dates, if needed.
Add the cashews to the bowl of a food processor with the rest of the ingredients. Pulse, stopping to scrape down the sides often, until ground into a relatively smooth paste-like dough.
Use a tablespoon measuring spoon to portion out dough, rolling each in the palm of your hand. Press into additional shredded coconut if desired. (If the batter becomes sticky, wash your hands and start again, or pop the batter into the fridge for a few minutes.)
Serve chilled or at room temperature.